Instant Pot Ranch Chicken Salad Sandwiches Recipe
Enjoy our Instant Pot chicken salad sandwiches recipe. It is a cold chicken sandwich recipe that is perfect for summer and packed with flavor!
Servings: 8
Calories: 582kcal
Equipment
- 2 Forks
- Large Mixing Bowl
- Small Mixing Bowl
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 cup chicken broth
- salt and pepper, to taste
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- ¾ cup mayonnaise
- ¼ cup buttermilk
- ½ cup prepared ranch dressing
- ½ packet of dry Hidden Valley Ranch dressing (1 ounce packet)
- 1½ Tablespoons dry dill weed
- 1 cup slivered almonds
- 1½ cups red grapes halved
- 3 stalks of celery diced
- 8 croissants, rolls, or buns
Instructions
- Place chicken in Instant Pot and pour in broth. Sprinkle salt, pepper, garlic powder, onion powder and paprika over chicken.
- Seal lid and turn valve to SEALING. Press PRESSURE COOK and set timer to 15 minutes.
- When chicken is finished cooking, move valve to VENTING and do a quick release of the pressure.
- Remove chicken from the pot and transfer to cutting board.
- Shred the meat using 2 forks, then place chicken in a large bowl, cover with plastic wrap, and keep in the fridge until it has cooled down.
- In a small bowl, prepare dressing by combining mayonnaise, buttermilk, prepared ranch dressing, dry ranch mix, and dill weed.
- Remove chicken from fridge and add almonds, grapes, and celery.
- Carefully fold in dressing until all ingredients are equally coated with the dressing. Serve chicken salad on top of croissants or rolls.
Notes
We also like to serve this Chicken Salad on Hamburger Buns, Lettuce Wraps and Hawaiian Sweet Rolls.
Nutrition
Calories: 582kcal | Carbohydrates: 38g | Protein: 33g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 119mg | Sodium: 784mg | Potassium: 697mg | Fiber: 4g | Sugar: 13g | Vitamin A: 555IU | Vitamin C: 3mg | Calcium: 92mg | Iron: 3mg